Beef Fajita Steak Quesadillas
Ingredients icon 13 Ingredients
Servings icon Makes 8 Servings
Time icon 30 Minutes
Recipe courtesy of: Meagan Weid,


Cilantro Cream Sauce


  1. Place sirloin strips  into a zip top bag with lemon pepper marinade. Marinate for at least 30 minutes in the refrigerator. Remove the meat and place it on a plate. Discard the marinade. 

  2. In the meantime, make the cilantro cream sauce. Add all sauce ingredients to a food processor and blend until smooth. Pour sauce into a bowl and refrigerate until ready to use.

  3. Preheat oven to 350℉.

  4. In a skillet,  cook steak strips  on MEDIUM-HIGH heat for 4-5 minutes.  Set aside. Reduce heat to MEDIUM and add olive oil to the skillet. Add the peppers, onions, and fajita seasoning to skillet and cook for 8-10 minutes or until tender. 

  5. In a small bowl combine the two cheeses. Place a tortilla at the bottom of a springform pan or baking sheet. Layer  ¼ cup of the cheese mixture, ¼ of the steak and veggie mixture, and another  ¼ cup of cheese. Top with another tortilla and repeat cheese and steak layers. Finish with a third tortilla and add a sprinkle of cheese to the top. 

  6. Bake in the oven for 10 minutes. Slice each stack into quarters, top with cilantro cream sauce and serve.

Nutrition Information

Nutrition information per serving: 370 Calories; 145.4 Calories from fat; 16.2 g Total Fat (8.5 g Saturated Fat; 2.6 g Monounsaturated Fat); 84.2 mg Cholesterol; 730.4 mg Sodium; 22.7 g Total Carbohydrate; 0.7 g Dietary Fiber; 31.3 g Protein; 1.7 mg Iron; 327.4 mg Potassium; 0.1 mg Riboflavin; 8.9 mg Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.1 mg Zinc; 25.8 mcg Selenium; 85.7 mg Choline.

This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Selenium, Zinc. It is a good source of Phosphorus. 

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